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Bacon-wrapped eggs

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Ingredients for 4 servings:

  • 8 eggs, hard-boiled
  • 8 slices of bacon (breakfast bacon)
  • 4 tbsp butter
  • 250 ml vegetable stock, possibly instant
  • 2 tbsp mustard
  • 2 stalk(s) leeks
  • salt and pepper
  • Parsley, flat, chopped
  • Flour, for binding
  • 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mustard eggs with bacon

Hard-boil the eggs, rinse well, and peel. Wrap the eggs in bacon slices and secure with small wooden skewers. Meanwhile, sauté the leek rings in hot butter and season with salt and pepper. In a second pot, simmer the butter, stock, mustard, and flour to make a mustard sauce. Season with a pinch of sugar, if desired. Briefly fry the eggs in hot butter until browned. Now add the eggs to the sauce along with the leek rings. Serve with boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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